Jamie Oliver’s sautéed jerusalem artichokes with garlic & bay leaves

Ev at the allotment had surplus jerusalem artichokes so I grabbed a load. This recipe is really easy, one pot, five ingredients. The result tastes a little like the soft one in a bag of chips from the fish n’ chip shop. Find the recipe at Jamie Oliver online.

Serves 4 as a side.

You will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.

After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

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Reblogged this on tashabooj and commented:
If like me you are on an anti-inflammatory diet or want to avoid hard to digest carbs, Jerusalem Artichokes are the perfect substitute for potatoes and delicious too!